Pale straw in appearance with a fine mousse and persistent bead. The wine has a complex bouquet of green apple and lemon curd notes as well as brioche and an underlying aldehyde character. Flavours are intense yet refined and elegant with a saline minerality leading to a long finish.
Winemaking Region: Bellarine Peninsula, Victoria. - Clone: I10V5. - Soil Type: Self mulching black vertosol derived from tertiary basalt. Oak Use: 6 months in 5 year old French barriques. - Winemaking: Handpicked, whole bunch pressed with free run juice to old barrels with light solids and wild fermented over 2 weeks. Left on lees for six months before being removed from barrel. The wine was then tiraged and transferred to bottle where secondary fermentation took place. It was left on lees in bottle for 3 years before being disgorged and released.